Fluffy Scrambled Eggs In The Oven: {How-To}

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I had an email from Merill last week that shared an easy way to make perfect, fluffy scrambled eggs in the oven that I just had to try. They turned out great (all of us actually preferred them to how I normally cook them in a frying pan) and I have her permission to share the recipe with you (thank you Merill!).

I cooked the eggs in the oven at the same time as a sheet full of bacon, my notes are at the bottom with the adjustments I made for that. The Tipnut home had a delicious, Sunday morning feast that was fuss-free and grease-splatter free (with no hovering over the stove to prepare the meal and no messy stove-top to clean afterwards, love that!). Here’s the recipe:

Ingredients:

Top Scrambled Eggs With A Sprinkling Of Chives For A Tasty Twist

Top Scrambled Eggs With A Sprinkling Of Chives For A Tasty Twist

Large eggs (12)
3/4 cup milk
1 TBS butter
salt & pepper

Directions:

  • Preheat oven to 350°F.
  • Grease a 9×13 casserole dish well with butter (including sides).
  • Whisk eggs together in a large bowl until yolks are broken then add milk, whisk until well blended. Pour egg mixture into casserole dish, sprinkle with salt and pepper, then set on middle rack in preheated oven.
  • When eggs begin to set (after cooking for about 10 minutes), take a spatula and push the eggs from side to side to scramble them (you’ll notice the edges are where the eggs first start cooking), make sure to scrape the bottom and sides well. Continue cooking for approximately another 15 minutes, stirring every 5 minutes or so to scramble as the eggs really start setting up.
  • Once eggs are fully cooked, remove from the oven and serve.

Yield: 4 to 6 servings

Optional: Add thinly sliced green onions or chives with raw egg mixture before putting in the oven, top with shredded cheddar cheese when nearly done.

Tipnut’s Notes For Cooking With Bacon:

I preheated the oven to 375°F (as directed for cooking bacon in the oven) then cooked the bacon for 10 minutes. Reduced heat to 350°, moved sheet of bacon to lower rack and placed the eggs on the middle oven rack. I found the eggs took a few minutes longer to begin to set than the recipe stated, but after they started the process was the same (needing to be stirred every 5 minutes or so). Even with the reduced heat, the bacon was done a few minutes before the eggs were (I used thin-sliced bacon), enough time to get them off the pan and onto a paper towel lined plate and to pour off the grease from the pan. Once the plate of bacon was on the table, the scrambled eggs were served steaming hot from the oven.

We really enjoyed the meal, and I especially enjoyed not having much cleanup to do afterward!

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Published: March 4, 2010

What Readers Are Saying:
10 Comments to “Fluffy Scrambled Eggs In The Oven: {How-To}”
  1. barb says:

    The eggs are very good this way but it seems like more work stirring them in the oven than on top of the stove to me. Maybe I’m just lazy in my old age?

    • TipNut says:

      Hi barb, I found they not only taste better from the oven, they were more convenient to cook because I could do other things while they were cooking (even with the stirring/scrambling needed).

  2. gina says:

    Looks delicious but how would I cut this for one person? Or…if I save the remainder, will they reheat well in the microwave?

    • TipNut says:

      Try 2 tablespoons of milk for every two eggs gina, that should do the trick. It won’t need as long to cook (smaller dish), but I have no idea what the timeline would be. I don’t think I’ve ever tried reheating scrambled eggs in the microwave (never any leftovers, lol), but I think they should reheat just fine (covered).

      ETA: Just remembered, I make breakfast burritos with scrambled eggs and they reheat nicely in the microwave, so yeah, reheating leftover scrambled eggs should turn out fine.

      • Artylouie says:

        I do much the same recipe, but cook it in the microwave oven, at first for one minute then stirring, then in short bursts and keep stirring until it starts to thicken up, then remove from oven, and it will keep on cooking. to beve found this way that the eggs are much softer. I add parsley and chives to my scrambled eggs. Yummy.

  3. bonnie says:

    just wanted to know can you make these eggs the night before and warm them through the next morning?

  4. Carol says:

    How many eggs would it take for 60 people, and that is having pancakes hashbrowns and ham.
    Just a idea.
    Thank You:
    Carol Ward

  5. Jamie says:

    I may never fry scrambled eggs again! I tried these tonight as I was making a hash brown/ham & cheese casserole in the oven. I used a glass pan and sprayed it with cooking spray. It seems when I make scrambled eggs in the skillet, I am stirring constantly and they still seem to come out more brown than I wanted. I did put the eggs in a container and shake about 100 times before putting them in the dish which is how I usually do them in the skillet. Worked great! Thanks for the tip!

  6. Katie says:

    This was great! Made it tonight and wow! Thanks a million! I followed the whole recipe with the bacon and eggs. Both were perfect!

  7. Tammy says:

    I used 3 iron skillets one for bacon one for biscuits and one for the eggs. It
    turned out perfect. Easy clean up with the cast iron.


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